2 hrs 30 mins
Flue Crew's Note:
Not for the timid or faint of heart, but if you want a good authentic Texas chili, give this one a try. This recipe is a result of a lot of different batches of chili while trying to duplicate some that I had tasted when judging at a CASI event here in Texas and watching some of the masters create some of Texas' best. I make no claim to be anywhere in the league of those that compete at the world championship in Terlingua every year, but do know that several cooks use similar methods and spices as I have used here. All spices can be adjusted to suit your taste. This one suits me just fine and maybe you'll like it too.
My Private Note
Units: US | Metric
- 1 1/2 lbs ground beef
- 1 1/2 lbs ground pork (can use all beef)
- 1 (14 ounce) can low sodium beef broth
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 6 tablespoons chili powder
- 2 1/2 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons paprika
- 4 teaspoons cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 2 tablespoons cooking oil
- 1Step #1.
- 2In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional).
- 3Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers.
- 4Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder.
- 5Bring to a boil then reduce heat and simmer 1 hour covered.
- 6Step #2.
- 7Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and ½ teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes.
- 8Step #3.
- 9Add the following:.
- 101 teaspoons onion powder.
- 11½ teaspoons garlic powder.
- 122 teaspoons paprika.
- 132 teaspoons cumin.
- 141 Tbs. chili powder.
- 15¼ teaspoons ground red pepper.
- 16½ teaspoons ground black pepper.
- 17Simmer 15 minutes and serve.
- 18Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.
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Nutritional Facts for Red Canyon - Texas Chili
Serving Size: 1 (354 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1036.7
- Calories from Fat 640
- Total Fat 71.2 g
- Saturated Fat 24.6 g
- Cholesterol 275.9 mg
- Sodium 730.9 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 5.9 g
- Sugars 5.3 g
- Protein 80.9 g
The following items or measurements are not included:
low sodium beef broth